古法炮製|柱侯醬炆蘿蔔牛展 Braised carrot and beef shank with

柱侯醬是一種以發酵豆醬、甜麵醬、糖、香料等調製而成的調味醬,具有豐富的口感和香氣,是牛肉類的最佳配搭,也是香港和廣東地區常用的滷味醬料之一。這道柱侯醬炆蘿蔔牛展,將牛展反覆炆及焗,令肉質鬆軟入味,而甘筍則令湯汁鮮甜,可以用作湯底或撈麵,甚有台式牛肉味的風味。

製作時間: 1小時以上
份量人數: 7-8人

食材
牛展 Beef shank 1條/pc
甘筍 Carrot 1-2條/pcs
柱侯醬 Chu Hou paste 3湯匙/tbsp
生抽 Soy sauce 1湯匙/tbsp
老抽 Dark soy sauce ½茶匙/tbsp
冰糖 Rock suger 30克/g
乾蔥頭 Shallot 4顆/pcs
蒜頭 Garlic 4瓣/cloves
熱水 Hot water 適量/As need

作法:
1 :


牛展與數片薑放鍋內加水,中火煲滾再滾2-3分鐘,盛起洗淨備用 Put the beef shanks and a few slices of ginger into a pot, add enough water to cover, and bring to a boil over medium heat. Let it boil for 2-3 minutes, then remove and rinse clean.
2 :


乾蔥切半,蒜頭拍扁 Halve shallots and crush garlic cloves.
3 :


甘筍去皮切大件 Peel and cut the carrots into large pieces.
4 :


用少許油爆香乾蔥和蒜頭 Saute the crushed shallots and garlic in a little oil.
5 :


牛展下鑊煎香表面後盛起 Pan fry the beef shanks until the surface is browned. Set aside.
6 :


原鑊下柱候醬和冰糖,炒至冰糖溶化 In the same pan, add Chu Hou sauce and rock sugar, and stir-fry until.
7 :


牛展回鑊,淋上生抽和老抽 Add the beef shanks back into the pan, and pour in light soy sauce and dark soy sauce.
8 :


加入熱水 Add hot water.
9 :


水滾後加蓋轉中火炆30分鐘 Cover the pan and simmer for 30 minutes over medium heat.
10 :


翻轉牛展再炆30分鐘 Flip the beef shanks over, and continue to simmer for another 30 minutes.
11 :
熄火原煲焗1小時 Turn off the heat, and let the pan sit for 1 hour.
12 :


加入甘筍塊,中火炆30分鐘 Add carrot pieces and simmer for 30 minutes over medium heat.
13 :
用筷子篤牛展最厚部份,如可輕易穿過即代表已夠腍身 Use a chopstick to poke the thickest part of the beef shanks. If the chopsticks can easily go through, the beef shanks are tender enough.
14 :


Take out the beef shanks and let cool, then slice them. 盛起牛展,放涼後切片
15 :


Serve the beef shanks with the carrot pieces and the sauce. 伴以甘筍塊及淋上醬汁即成

- 食譜來源 : https://cook1cook.com/recipe/54537
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